Rosemary and Grapefruit Olive Oil Cake
This rosemary and grapefruit olive oil cake is everything. The flavors are fresh and light, with a hint of bitterness that makes it irresistible. And it’s topped with a simple grapefruit glaze that you don’t want to skip. The glaze adds a lovely pink hue to the cake and extra sweetness pairs so well with the subtle earthy and bitter flavors of the cake.
Olive oil cakes are moister and rise higher than cakes baked with butter. They also last longer and their flavors improve in the days after baking. And because olive oil is full of those healthy fats we love to love, you can easily convince yourself to eat that second piece that you’ve been eyeing.
Can I… (and other FAQs)
Use an olive oil you enjoy cooking with. Many recipes suggest using light olive oil for cakes. But I love using more flavorful and fragrant extra-virgin olive oil and pairing it with bitter elements (ie grapefruit and rosemary).
You could, but I wouldn’t suggest it unless you know your dried rosemary is good quality (ie dried from the most recent growing season). Rosemary looses a lot of its flavor and aromatics when dried, and I don’t think the cake would gain much flavor from dried rosemary. If you can’t get your hands on fresh rosemary, I’d suggest leaving it out and using only grapefruit or using a mix of citruses. Add an additional 1/2 tbsp of orange zest or 1 tsp of lemon zest (or both!).
Yes! Use an equal amount of orange zest and juice as a substitute for grapefruit. You could also add 1 tsp of lemon zest and 1 tbsp of lemon juice in addition to the orange.
Yes! The flavor of olive oil cakes gets better with ‘aging’. I like to make this cake at least a day ahead of serving. Store the cake, either unglazed or glazed, covered and at room temperature.
Rosemary for remembrance
Rosemary is a woody evergreen shrub that grows wild along Mediterranean coast. Along with other mint family herbs like lemon balm, sage, and mint, rosemary has long been associated with enhanced cognition. Ancient Greeks and Romans used ‘rosemary for remembrance’- often including it in events invoking memories (weddings, deaths) and as a memory aid for exams.
Benefits of rosemary
Studies show that the scent of rosemary does makes us more alert, and inhaling the herb improves memory, focus, and mental clarity. Drinking rosemary tea also provides cognitive benefits- it lowers anxiety and improves sleep and memory. Rosemary looses its potency (aromatics) when dried so using fresh rosemary is always best if available.
Rosemary is also strongly antioxidant, antimicrobial, and anti-inflammatory– largely due to polyphenolic compounds including the well-studied rosmarinic acid. Rosemary’s phytochemicals also have neuroprotective properties that promote brain health. These effects include preventing the death of brain cells, decreasing brain inflammation, reducing the toxic effects of heavy metals that accumulate in the brain as we age, and preventing plaque formation that is hallmark of Alzheimer’s diseases.
Rosemary and Grapefruit Olive Oil Cake
Equipment
- 9-inch springform pan or 9-inch cake pan that is at least 2-inches deep
Ingredients
- 1 c extra virgin olive oil plus more for greasing the pan
- 1⅔ c sugar
- 2 tbsp grapefruit zest
- 1½ tbsp fresh rosemary chopped
- 2 c (260g) all-purpose flour
- 1 tsp fine sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- ⅔ c milk
- 3 large eggs
- ⅓ c grapefruit juice
grapefruit glaze
- ⅓ c grapefruit juice
- 2 c confectioners sugar
Instructions
- Plan ahead: This cake needs to cool to room temperature (and preferablely overnight) before serving.
- Heat oven to 350°F. Grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.
- In a medium bowl, combine the sugar, grapefruit zest, and rosemary. Using your fingers, rub the zest and rosemary into the sugar until fragrant. Add the flour, salt, baking powder, and baking soda and whisk together.
- In a large bowl, whisk together the milk, eggs, and grapefruit juice. Fold in the dry ingredient and then scrape the batter into the prepared pan.
- Bake until the top is deeply golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. Let the cake cool completely in the pan, 1-2 hours.
- Once cake is cooled, prepare the glaze by mixing together the grapefruit juice and confectioners sugar in a small bowl. Run a butter knife around the edges of the cake and release the sides. Move cake to serving plate and pour glaze over the cake. Allow to sit for at least 30 minutes before serving so the glaze can absorb into the cake and set.
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